Costa Rican Ceviche: How It's Made and How to Eat It

Ceviche is everywhere on the Costa Rican coast, served in a glass or bowl as a starter or a light lunch.

The method

Raw fish is cut into small cubes and left in fresh lime juice. The acid firms up the fish and turns it opaque — it's often described as "cooked" by the lime, though no heat is involved. Onion, sweet pepper and cilantro go in for flavor.

The Costa Rican style

Costa Rican ceviche is usually finely chopped, bright and simple, served with crackers, plantain chips or tortilla chips. White fish like marlin or corvina is the most common choice.

At Breeze

The Ceviche de Pescado uses white marlin, with avocado and chips (₡7,400). The Ceviche Mixto adds shrimp (₡8,200).

Find both on the menu.